I created this trifle because deep rich chocolate and orange are a great marriage – it’s like one is making love to the other, and the merging of tastes is indeed a culinary joy ! In any event, treat yourself, guests and family, at the tail end of this summer (no matter what the weather is like outdoors) to this very chocolate kahlua & orange trifle – and you will find yourself feeling just a trifle proud at the end of the day.
I have had many a delightful trifle in my day – non-vegan, vegetarian, you name it – it’s incidental that this one is vegan because as it happens, it tastes better than all of them put together ! Oh, and it’s not difficult to make – it’s cholesterol-free and no animal products are used. What fun !
- You will need to buy, or make, a ready vegan sponge cake (or muffins). Use the equivalent of 2 muffins cut into ½” slices – cover & set aside
- 1 packet of orange jelly (vegan of course)
- the juice of one orange
- the zest of one orange
- a few swigs of Kahlua
- 1 tsp cinnamon powder for dusting
- nut milk, or vegan milk, for the jelly
- 1 pint chocolate custard, made with 60% vegan milk, 40% water
- 2½ tbsps cornstarch
- 3 tbsps cocoa powder
- 3 tbsps agave syrup
- 1 tub vegan cream cheese (I used Tofutti)
- 3 tbsps soya cream
You will need a glass trifle bowl for this, around 9 inches across. Firstly make your jelly according to the packet instructions, except substitute half the water with vegan milk, and the rest with the juice of one freshly squeezed orange and water. Allow the jelly to cool off for 15 minutes or so. Meanwhile, place the sponge slices on the base of the glass bowl. When ready, pour the jelly on top of the slices. Then sprinkle on the orange zest and dust with the cinnamon powder. Place the jelly mix in the fridge for one hour, or until it sets. When this happens, you are ready to make the thick chocolate custard.
In the meantime, make the chocolate custard as follows. Prepare a pint mixture of vegan milk and water (60% milk, 40% water). Mix the cornstarch and cocoa powder in a small bowl, with about 2 tablespoons taken from the pint of liquid. Add the agave nectar to the remaining milk and heat to nearly boiling, then pour onto the chocolate mix, stirring well. Return to the saucepan, and bring to the boil over a gentle heat, stirring continuously. Then allow to cool off for 5 minutes, mixing intermittently, in order that a skin does not form on the top.
Once the jelly has set, pour a few swigs of kahlua on top of it, but don’t overdo it. Then pour over your thick chocolate custard, and allow to cool at room temperature for a further 15 minutes. Finally place in the fridge for several hours, or overnight.
Then in a medium sized bowl, whisk your tofutti cream cheese, with the agave syrup. It must not become a liquid, and needs to remain a little on the thick side. Gently spoon over your set trifle, making sure you cover the entire surface. Place in the fridge for an hour, then dust some cocoa powder on top for decoration. Refrigerate again for at least another hour before serving. It will keep well in the fridge for up to 3 days (though if our household in anything to judge by, I doubt it will last that long !) Have fun eating it, and savour the wonderful flavours. Enjoy !
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
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